Home Brew Forums > Food and Beverage > Cooking & Pairing > homeBarbequeSauceTalk
Reply
 
Thread Tools
Old 06-20-2007, 06:10 PM   #11
Cheesefood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2005
Location: Poo-Poo Land
Posts: 6,809
Liked 36 Times on 25 Posts

Default

Quote:
Originally Posted by Orpheus
Cheese, I'm assuming it's the little cans of tomato paste?
Yeah, the tiny ones. I hate ketchup so I didn't want to make a ketchup based sauce.


__________________
Past Winners: Caramel Cream Ale #1, Hoegaarden Clone, Boom-Boom Vanilla Ale, Lazy Monk Abbey Style, Amarillo Cream Ale. (AG),

Buy a shirt now!!! Please! Did I help you? Buya shirt!
Cool Shirts.


Cheesefood is offline
 
Reply With Quote
Old 06-20-2007, 06:45 PM   #12
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 14,080
Liked 667 Times on 425 Posts
Likes Given: 70

Default

Quote:
Originally Posted by Cheesefood
I hate ketchup so I didn't want to make a ketchup based sauce.
I like ketchup, but it has its place...and it doesn't belong in BBQ sauce!

I'm curious to see the "from scratch" recipes here - I've never been successful at making a BBQ sauce from scratch better than the ones I can buy.

I did make a "cheater" sauce 2 weeks ago, and it was really tasty:

One bottle of Stubb's Original
1/2 jar of Pace Chipotle Salsa
1/4 cup cider vinegar

Combine and heat over medium-low heat just to a boil, stirring occasionally.


__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is online now
 
Reply With Quote
Old 06-20-2007, 06:53 PM   #13
Cheesefood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2005
Location: Poo-Poo Land
Posts: 6,809
Liked 36 Times on 25 Posts

Default

Quote:
Originally Posted by Yuri_Rage
I like ketchup, but it has its place...and it doesn't belong in BBQ sauce!
If you say it belongs on hot dogs, I'll weld your ass to your mouth.
__________________
Past Winners: Caramel Cream Ale #1, Hoegaarden Clone, Boom-Boom Vanilla Ale, Lazy Monk Abbey Style, Amarillo Cream Ale. (AG),

Buy a shirt now!!! Please! Did I help you? Buya shirt!
Cool Shirts.


Cheesefood is offline
 
Reply With Quote
Old 06-20-2007, 07:15 PM   #14
Pedro-
Feedback Score: 0 reviews
 
Pedro-'s Avatar
Recipes 
 
Join Date: Oct 2006
Location: Plymouth, MICHIGAN
Posts: 333
Default

For a good roasty garlic flavor into the sauce take a couple heads of garlic, drizzle em in olive oil, and bake em on a cookie sheet or sit em in the grill on low heat on top of some foil until they are completely soft.

Let them cool enough to hold them in your hands. Grab the head, turn it upside down, and squeeze the hell out of it. Youll have a nice roasty garlic paste. Wonderful.

You can also wrap them in foil and put some onion slices or peppers in there too to flavor it a little more.

A basic one I like is a couple roasted garlic heads, some pineapple juice (with crushed pineapple too if you like), brown sugar, a little tomato paste (simmered with bourbon, chile powder, pablano, and cumin), a little salt and pepper, and (sometimes) a little lime.

As you can tell I'm at work without any cooking engineered specifics but that's the jist of it.

For a liquidy sauce opt out of the tomato paste and just simmer the pineapple juice, bourbon, brown sugar, pepper and powders a bit and add the garlic and a little crushed pineapple. It will turn a little candied the more you simmer it. Great for dipping meats into or glazing the last 5 minutes of grilling. WATCH IT though, this will char if you add it too early.
__________________

Ferm: 10 gal Apfelwein :)
Kegged: Wit, Blonde Ale, What Wheat?
Bottled: Apfelwein, Stout
Up Next: ESB, Honey Lager, CCA
Down the Hatch: A whole sh*t-ton!
Pedro- is offline
 
Reply With Quote
Old 06-21-2007, 03:35 PM   #15
Rhoobarb
Feedback Score: 0 reviews
 
Rhoobarb's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Sugar Hill, GA
Posts: 3,573
Liked 17 Times on 12 Posts
Likes Given: 2

Default

Quote:
Originally Posted by drouillp
...
For a liquidy sauce opt out of the tomato paste and just simmer the pineapple juice, bourbon, brown sugar, pepper and powders a bit...
Damn, that sounds tasty! I love to roast garlic, just like you described!

Quote:
Originally Posted by Yuri Rage
One bottle of Stubb's Original
One of my go to sauces, too. I've tried making my own before but, like you, I end up liking some of my favorite commerical ones better. Rendevous, Oklahoma Smokers, Gates', Robinson's, Bandana's, Stubb's and Maull's (not so great, too ketchup-y) are in my fridge right now.
Rhoobarb is offline
 
Reply With Quote
Old 06-23-2007, 01:31 PM   #16
mgayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Montgomery, Alabama
Posts: 292
Liked 4 Times on 2 Posts

Default Killer KC style sauce

Try a bottle of KC Masterpiece, Jack Daniels #7 sauce and a Kraft Hickory.

Pour all into a pot and add 1/2 cup of Honey or Molasses and 1/2 cup of whiskey or burbon. I like the Evan Williams as it has the strong flavor. 1 tsp Garlic Powder, 1 tsp Cumin and 1 tsp Onion Powder.

Let this simmer until thickened, keep simmering until you see a glaze forming on the top, about 15 to 20 minutes. I make a some for Memorial day weekend, again on the 4th of July and about the first of the month after that as it goes fast. This does keep well in the fridge. Just peel the labels and put back into the bottles.
__________________
Lost Knight Cellers
Mark


In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Mead
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
Blue moon Clone

mgayer is offline
 
Reply With Quote
Old 06-23-2007, 01:52 PM   #17
JnJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: San Antonio, Texas
Posts: 835
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by Yuri_Rage
I like ketchup, but it has its place...and it doesn't belong in BBQ sauce!
I disagree. Ketchup makes a good base for a "tomato based" BBQ sauce. In fact, I was a QA manager for a company with three food production facilities, one made salsas and bbq sauces. We not only made our own brand bbq sauce, but made a lot for others and put thier labels on them. All of them started with ketchup. Most of your favorite bbq sauces start with ketchup. It won’t read ketchup in the ingredients list, because you list the actually ingredients of the ketchup (tomato, vinegar, etc...).
__________________
Töpperwein Brewery
JnJ is offline
 
Reply With Quote
Old 07-02-2007, 09:12 PM   #19
Drunkensatyr
Feedback Score: 0 reviews
 
Drunkensatyr's Avatar
Recipes 
 
Join Date: Apr 2007
Posts: 2,017
Liked 7 Times on 3 Posts

Default

I have been trying to get the recipe from a friend of mine for years, but he will not let it go. That being said, Normally I use dry rubs.

Garlic
Ground Kosher Salt
FRESH Ground 5 pepper
fresh ground dried Cayenne
small touch of sage


If you want to liquid marinate with it, add 1 tsp Teriyaki, 12 oz beer, Tbsp Lemon juice, and 1 tbsp Brown Sugar, about 10 good shakes of Worcestershire
Drunkensatyr is offline
 
Reply With Quote
Old 07-02-2007, 09:22 PM   #20
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,969
Liked 304 Times on 156 Posts
Likes Given: 7

Default If you like Spicy BBQ Sauce, here's my personal one.

Edwort's "This will Kick your A$$ Later" BBQ Sauce.

Very easy to make.

24 oz. Ketchup (weight not volume) (3 cups)

1 cup brown sugar

3 Tbls. Worcestershire sauce

1 tsp. Cayenne Pepper

1 Tbls. Fresh Ground Chipotle

1 whole chopped onion

1 Tbs minced garlic

1/2 tsp. kosher salt

1/2 cup cider vinegar

Blend all ingredients in a blender, bring to a boil, reduce heat and let simmer for a few minutes. You can then pour it through a funnel back into the ketchup bottle.


EdWort is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS